OMG Nonna Giuseppa you nailed this recipe. I Followed your recipe and the steps you took. These are by far the best pignoli cookies I ever made. They’re fluffy, light and a nice round mound. Thank you so much for sharing your secret. Thank you Rossellafor finding nonna Giuseppa
Rossella, grazie a tua nonna! As I have seen many recipes for pignoli cookies, I couldn't help thinking to myself, "I think it would be better to fluff the egg whites and incorporate them instead of just pouring them into the batter", and I am SO glad to see that your nonna does the same thing. It makes total sense to do that so that the cookies have fluffiness and not be dense, which is like eating almond paste out of the box (ick). The tiny bit of flour is helpful, too, but someone could also leave that out if they want gluten-free. This is the recipe that I am looking for. Grazie!
This was wonderful! Any chance you would have a recipe for Roasted chicken with Egg stuffing? My Mom would make it for us when we were growing up and I lost the recipe. Thank you for the wonderful videos and recipes.
I make pizzelles and biscotti each year to celebrate my Grandma DeFrancesco. This will complete the trifecta and I am both excited and a little anxious about taking this on. I think adding the flour and lemon zest are great ideas. Fingers crossed mine turn out as nicely as yours! By the way, is it OK to have the pine nuts on the bottom of the cookies before going in the oven?
I wondered how long Nonna would last watching the host fold backwards. Thankfully she took over quickly and put us out of our misery. Interesting to add the flour so I’ll have to try it to see how the texture changes. Host tries really hard to get that nasal Jersey Italian sound.
I love the channel, and the recipes, but these cookies didn’t appeal to me as much as the standard recipe, which has no flour, nor baking powder. This recipe also calls for only a half a cup of sugar, and when I saw that, I thought that seemed like very little, and it is. The cookies are not sweet enough, and instead of that dense crispy/chewy texture going on, they’re more like standard cookies. The bottoms come out brittle, not crispy/chewy. If you’re used to the old-school recipe without baking powder or flour, if you try this recipe, I urge you to halve it. Almond paste is expensive, even if you make it. And I now have a pound invested in cookies that I’m not crazy about.
Love your program overall. But..... not to be rude..... Rossella, you talk to much. You are stating the obvious, and are just to long winded. Hope that this feedback, which is to be positive, will help you to continue to improve.
OMG Nonna Giuseppa you nailed this recipe. I Followed your recipe and the steps you took. These are by far the best pignoli cookies I ever made. They’re fluffy, light and a nice round mound. Thank you so much for sharing your secret. Thank you Rossellafor finding nonna Giuseppa
Josephine Vitiello yayy! Thank you so much! I’m so glad you love the cookies and Nonna Giuseppa! Lol nonna knows best!!!
Nonna Giuseppa is a doll. What a privilege to bake with her.
Rossella, grazie a tua nonna! As I have seen many recipes for pignoli cookies, I couldn't help thinking to myself, "I think it would be better to fluff the egg whites and incorporate them instead of just pouring them into the batter", and I am SO glad to see that your nonna does the same thing. It makes total sense to do that so that the cookies have fluffiness and not be dense, which is like eating almond paste out of the box (ick). The tiny bit of flour is helpful, too, but someone could also leave that out if they want gluten-free. This is the recipe that I am looking for. Grazie!
Never made them before, perfect results for family Christmas. Expensive ingredients, so very happy.
28.00 USD per pound at my bakery. Ouch! But so good!
PIGNOLI $37 for a lbs in New Jersey!
Pignoli Cookies...my favorite!! Thanks for another great recipe...
+membernypd Oh, did I spell that wrong?
ressapi
Thank you for this delicious Recipe! I have made these cookies for the first time this year and they are DELISH! 🎄😊💕
pinoli and baba rum ... my two favorites!
Great recipe! Thanks.
I love Nonna, she is so cute!
once again You and your NoNNa are wonderful.Keep it up wonderful Job
I love your style!
My favorite cookies!
OCH! A cheese grater! That makes perfect sense
This was wonderful! Any chance you would have a recipe for Roasted chicken with Egg stuffing? My Mom would make it for us when we were growing up and I lost the recipe. Thank you for the wonderful videos and recipes.
I make pizzelles and biscotti each year to celebrate my Grandma DeFrancesco. This will complete the trifecta and I am both excited and a little anxious about taking this on. I think adding the flour and lemon zest are great ideas. Fingers crossed mine turn out as nicely as yours! By the way, is it OK to have the pine nuts on the bottom of the cookies before going in the oven?
He's looking amazing I can't wait to cousin.
Nonna has a beautiful tender heart. Rossella, your WONDERFUL
Rossella,these are great, could you ask one of your nonna's to make peach italian cookies for us, thank you
+Lily Faris I Love Peach Cookies!!!!!! Here they are: www.cookingwithnonna.com/italian-cuisine/category/peach-cookies-recipes.html
I will definitely be making that video in the coming weeks!!
We're doing that video next!!
Lily Faris 7(h
Why a hand held mixer and not the Kitchen Aide mixer? I don’t have a hand held mixer, I have the Kitchen Aide.
Hi Rosella. How much flour goes into 2 dozen cookies? The recipie just says "cup" but doesn't mention amount.
It should say 1/4 cup
I wondered how long Nonna would last watching the host fold backwards. Thankfully she took over quickly and put us out of our misery. Interesting to add the flour so I’ll have to try it to see how the texture changes. Host tries really hard to get that nasal Jersey Italian sound.
I made them. Better than the bakery!
Louis Caso wwwcookingwithnonna .com
wher can I buy a ball of almond paste shown in the video
You can buy almond paste at most supermarkets now. My favorite brands are Roland or Solo!
You make no sense by saying to fold in mix from the parchment paper into the egg whites and then to use the mixer to beat it right after !!!
Fia Butterfly this is how Nonna Giuseppa does it!
I love the channel, and the recipes, but these cookies didn’t appeal to me as much as the standard recipe, which has no flour, nor baking powder.
This recipe also calls for only a half a cup of sugar, and when I saw that, I thought that seemed like very little, and it is. The cookies are not sweet enough, and instead of that dense crispy/chewy texture going on, they’re more like standard cookies.
The bottoms come out brittle, not crispy/chewy. If you’re used to the old-school recipe without baking powder or flour, if you try this recipe, I urge you to halve it. Almond paste is expensive, even if you make it. And I now have a pound invested in cookies that I’m not crazy about.
Can you make this recipe w/ peanuts
I️ can bake them for a bake sale!
Julia Maidman that’s a great idea!!
Pinole nut cookies
1 cup of flour and then you leave most of it in the bowl? I don't get it.
1/4 cup flour
Up they looks good but down were black
It's NOT pronounced PIGNOLI but PINOLI..
pignoli
mamma mia! going to the store to get the ingredients now 🥸
You are speaking so annoyingly to the nonna 😡
nessun commento fate schifo non cè neanche il traduttore .
Pignoli
Love your program overall. But..... not to be rude..... Rossella, you talk to much. You are stating the obvious, and are just to long winded. Hope that this feedback, which is to be positive, will help you to continue to improve.
I like how much you talk it reminds me of my NY childhood 🤍✨🫶
Argh! It’s spelled PIGNOLI! Please!nm
THESE CAME TERRIBLE! HARD AS A ROCK!!! NOT CHEWY AT ALL. THE FLOUR DOES THAT AND DAMMIT I HAD THAT FEELING.